Red Velvet Cheesecake


For the Crust

2 cups graham cracker crumbs

1/3 cup light brown sugar, packed

6 tablespoons butter, melted

For the Cheese Cake Filling

5 (8 ounce) packages cream cheese, softened

2 cups granulated sugar

3 tablespoons all-purpose flour

5 large eggs, room temperature

2 large egg yolks, room temperature

1/4 cup heavy whipping cream

2 tablespoons unsweetened cocoa powder

1 tablespoon liquid red food coloring

Strawberries for garnish

For the Crust

Preheat oven to 300

In a medium bowl stir together the graham cracker crumbs, sugar and butter.

Press mixture into the bottom and 1inch up the sides of a 10" springform pan.

Bake 6 minutes.

For the Filling

In a large mixing bowl, beat cream cheese, sugar and flour until creamy.

Add eggs and egg yolks, one at a time, beating just until combined.

Stir in cream.

Spoon 1 cup of batter into a medium bowl; pour remaining batter onto prepared crust.

To the reserved batter gently stir in the cocoa and food coloring.

Dollop chocolate mixture over the cheesecake; use a butter knife and swirl.

Bake for 1 hour; turn off the oven, leave cheesecake in the oven with the door closed for an additional hour.

Remove pan from oven and cool completely on a wire rack.

Cover and refrigerate for at least 4 hours before serving with some sliced strawberries. Enjoy!
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